Celebrity chef and cookbook author Lidia Bastianich, whose restaurants include Felidia in New York City, makes Kathie Lee and Hoda one of her favorite dishes: bucatini (a thick, spaghetti-like pasta) ...

This recipe is reprinted with permission from "IL BUCO: Stories & Recipes," by Donna Lennard Joshua David Stein, Harper Design, 2020. 1 tablespoon extra virgin olive oil ¼ pound guanciale, cut into ...

In America, we live and die by bacon — what carnivore can argue with the salted, smoked belly of a beast, fried to an irresistible crisp in its own fat? So while I’ll be the first to cozy up to a ...

In a large pot of salted boiling water, cook the pasta until al dente, about 8 minutes. Drain the pasta, reserving 1/2 cup of the cooking water. Meanwhile, in a large, straight-sided skillet, heat the ...

1. Toss meyer lemon zest in a small amount of the evoo (¼ oz.) and place on a baking sheet. 2. Char the zest in a very hot oven, a wood-burning oven is preferred, 8 to 10 minutes. 3. Combine lemon ...

BOSTON (WHDH) - 7News Holiday Helping is back! In this edition, Joe Amorosino is making Bucatini Guanciale! Order new 2021 recipes from the 7NEWS team to get all of their favorite holiday recipes!

Preheat oven to 425 degrees. Fill a medium pot with salted water and bring it to a boil over high heat. Once boiling, add farro and cook until tender, 18-20 minutes. Drain, toss dry and set aside.

Pasta with a heavy red sauce doesn’t sound as appealing in the summer as in the winter, but it’s still nice to have pasta night once in a while. It’s easy enough to drizzle pasta with a high-end olive ...

Carbonara is not just a pasta dish: it is an icon of Italian cuisine, a concentrate of history, technique and passion. However, there is one mistake that many people continue to make, often without ...